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dc.contributor.authorZAVAREZE, E. da R.pt_BR
dc.contributor.authorTELLES, A. C.pt_BR
dc.contributor.authorEL HALAL, S. L. M.pt_BR
dc.contributor.authorROCHA, M. dapt_BR
dc.contributor.authorCOLUSSI, R.pt_BR
dc.contributor.authorASSIS, L. M. dept_BR
dc.contributor.authorCASTRO, L. A. S. dept_BR
dc.contributor.authorDIAS, A. R. G.pt_BR
dc.contributor.authorPRENTICE-HERNÁNDEZ, C.pt_BR
dc.date.accessioned2015-03-25T11:11:11Zpt_BR
dc.date.available2015-03-25T11:11:11Zpt_BR
dc.date.created2015-03-25pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Science and Technology, v. 59, p. 841-848, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1012122pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAntioxidantpt_BR
dc.subjectHydrolysate Fish Proteinpt_BR
dc.titleProduction and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2015-03-25T11:11:11Zpt_BR
dc.subject.nalthesaurusencapsulationpt_BR
riaa.ainfo.id1012122pt_BR
riaa.ainfo.lastupdate2015-03-25pt_BR
dc.contributor.institutionElessandra da Rosa Zavareze, School of Chemistry and Food, Federal University of Rio Grandept_BR
dc.contributor.institutionAnnie Campello Telles, Department of Food Science and Technology, Federal University of Pelotaseng
dc.contributor.institutionShanise Lisie Mello El Halal, School of Chemistry and Food, Federal University of Rio Grandeeng
dc.contributor.institutionMeritaine da Rocha, School of Chemistry and Food, Federal University of Rio Grandeeng
dc.contributor.institutionRosana Colussi, Department of Food Science and Technology, Federal University of Pelotaseng
dc.contributor.institutionLetícia Marques de Assis, Federal Institute of Rio Grande do Sul, Campus Pelotaseng
dc.contributor.institutionLUIS ANTONIO SUITA DE CASTRO, CPACTeng
dc.contributor.institutionAlvaro Renato Guerra Dias, Department of Food Science and Technology, Federal University of Pelotaseng
dc.contributor.institutionCarlos Prentice-Hernández, School of Chemistry and Food, Federal University of Rio Grande.eng
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